Keynote Address by Ari Weinzweig: Creating a Vision of Greatness

In 1982, Ari Weinzweig, along with his partner Paul Saginaw, founded Zingerman’s Delicatessen with a $20,000 bank loan, a Russian History degree from the University of Michigan, 4 years of experience washing dishes, cooking and managing in restaurant kitchens and chutzpah from his hometown of Chicago. They opened the doors with 2 employees, a small selection of specialty foods, and exceptional sandwiches.  Today, Zingerman’s Delicatessen is a nationally renowned food icon and the Zingerman’s Community of Businesses has grown to 11 businesses with over 750 employees and over $65 million in annual revenue.  

Besides being the Co-Founding Partner and being actively engaged in some aspect of the day-to-day operations and governance of nearly every business in the Zingerman’s Community, Ari Weinzweig is also a prolific writer and he regularly travels across the country (and world) on behalf of ZingTrain, teaching organizations and businesses about Zingerman’s approach to business.

Bakery Finance 101 with Amy Emberling, Zingerman's Bakehouse Managing Partner and Ron Maurer, Former Zingerman's Chief Administrative Officer

In today’s fast-paced business world, financial literacy is a critical strategic skill. Empower yourself and your team with Bakery Finance 101 training designed for bakery leaders. Discover how to decipher financial statements, master budgeting and forecasting, and navigate key financial metrics with confidence. From challenging economic times to boom times, organizations need everybody’s brain actively involved in improving financial results.

By the end of this session, you will be able to:

1. Apply the 10 Rules of general finance to your day-to-day work.
2. Identify 3 key financial documents and the basic purpose of each (P&L, Cash Flow, Balance Sheet).
3. Correctly define and calculate Food Cost, Labor Cost, Gross Margin, and Net Operating Profit.
4. Call upon a network of peers to help get past roadblocks. 

Amy Emberling is a Managing Partner at Zingerman's Bakehouse. She has been an avid food lover and baker since her childhood in Nova Scotia, Canada. After high school, Amy moved to Cambridge, MA, and received her bachelor's degree from Harvard College. She then followed her passion for food and learned to cook and bake at L'ecole de Gastronomie Francaise at the Ritz Hotel in Paris, France as well as in Michigan restaurants. In 1999 she received her MBA from Columbia University.

Amy came to Zingerman's Bakehouse when it opened in 1992 as one of the original bakers on the staff of eight. She soon became the first manager of the bread department, then the manager of the pastry department and in 2000 she became a partner.

Ron Maurer grew up on a farm outside of Frankenmuth, Michigan. His understanding of his family’s business set the groundwork for his career, sparking an early interest in the inner workings of organizations. Throughout the years, Ron has developed that interest into an expertise in finance and a passion for management and administration.

Ron earned both BS and MBA degrees in Finance and Accounting from Wright State University in Dayton, OH. He has also held CPA certification in Ohio. Within the Zingerman’s Community of Businesses (ZCoB), Ron directs the Zingerman’s Service Network which includes Accounting, Financial Services, Human Resources, Information Technology, Legal, Administration and Marketing. In 2016, he was confirmed as a partner and became an equity owner (Ron is the first ever administrative officer to become a Zingerman’s partner). 

Menu Design, Optimization & Pricing with Ederique Goudia

This interactive workshop is designed to equip early-stage bakers with essential skills in menu design, optimization, and pricing strategies. Participants will learn how to effectively create menus, optimize their offerings, and implement effective pricing techniques to boost profitability while maintaining customer satisfaction. 

Part 1: Menu Design 

● Developing a cohesive menu concept

● Incorporating seasonal and local ingredients

● Balancing variety and specialization

● Organizing menu sections for maximum impact

● Highlighting unique selling points

● Using descriptive language to enhance perceived value

Part 2: Menu Optimization

● Identifying top sellers and underperforming items

● Understanding product mix and contribution margins

● Utilizing data to make informed decisions

● Optimizing ingredient crossover

● Balancing complexity and efficiency in production

● Managing inventory and reducing waste

● Seasonal menu updates and limited-time offerings

Part 3: Pricing Strategies

● Calculating food cost percentages

● Understanding direct and indirect costs

● Setting profit margin goals

● Implementing food cost percentage pricing

● Utilizing value-based pricing techniques

● Creating loyalty programs and incentives 

Ederique "Chef E" Goudia is a food systems leader and community champion who goes beyond creating delicious dishes to advocate for small businesses, food system sustainability, mental health, and community development. Currently the kitchen manager and business coach for the Shed 5 Incubator Kitchen at Eastern Market, she has also worked extensively with local non-profits, Detroit Food Academy and Make Food Not Waste. Chef E's impactful career has focused on child nutrition, food waste reduction, food security, fair wages, and mental health in the hospitality industry, earning her recognition from prestigious publications and media outlets.

As the founder of In the Business of Food (IBF Detroit) and co-creator of Taste the Diaspora Detroit, Chef E leverages her two decades of experience to empower under-resourced and minority-owned food businesses. Her influence extends to various platforms, including presenting at the Culinary Institute of America and guest lecturing at the University of Michigan. A James Beard Foundation alumna and active board member of several local non-profits, Chef E continues to make significant contributions to the food industry and her community through partnerships with organizations like Eastern Market, ProsperUs Detroit, MI Good Food Fund, and TechTown Detroit.